If you're wondering how chocolate chip cookies could ever be more delicious, the answer is simple—fill them with cheesecake! This clever recipe gets a quick shortcut with Pillsbury Simply… refrigerated chocolate chip cookies.
package (14 oz) Pillsbury™ Simply…® refrigerated chocolate chip cookies
oz (half of 8-oz package) cream cheese, softened
tablespoons unsalted butter, softened
cups powdered sugar
tablespoons miniature semisweet chocolate chips
Heat oven to 350°F. Spray 12 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
Bake 15 to 20 minutes or until golden brown. Press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until light and fluffy, about 1 minute. Gradually add powdered sugar, beating after each addition.
Carefully remove cookie cups from pan. Spoon cheesecake filling into center of each cup. Top with chocolate chips. Serve immediately or refrigerate and serve cold.
Add 1 teaspoon grated lemon peel and 1 tablespoon lemon juice to make a lemony cheesecake filling.
Instead of chocolate chips, top cookie cups with fresh blueberries or sliced strawberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.